tag:blogger.com,1999:blog-41224054674257731862012-01-27T22:01:54.908-05:00Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.comBlogger5841100tag:blogger.com,1999:blog-4122405467425773186.post-54082090386680088202011-12-06T09:46:00.001-05:002011-12-06T09:49:08.563-05:00

Ingredients: Grated coconut - from 1/2 a coconut Green chillies - 2 (or as per taste) Ginger - a small piece Coriander leaves with stalks - a small bunch Salt (to taste) To temper: Mustard seeds + cumin seeds + urad dal - 1/2 tsp. Oil (as required) Curry leaves - a few Method: Grind coconut, green chillies, ginger and coriander leaves with salt into a thick paste. Temper with the given

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com26tag:blogger.com,1999:blog-4122405467425773186.post-43052899621427537912011-12-05T08:59:00.001-05:002011-12-05T09:01:20.708-05:00

Ingredients: Gooseberry/Nellikkai - 3 (big) Instant sevai - 2.75 cups Oil (as required) Mustard seeds - 1 tsp. Cumin seeds - 1 tsp. Urad dal - 1 tsp. Chana dal/bengal gram - 1 tsp. Asafoetida - 2 pinches Peanuts - 1.5 tbsp. Cashew nuts - 2 tbsp. (broken) Turmeric powder - a pinch Green chillies - 4 (slit) Whole red chilli - 1 Curry leaves - a few Salt - as required Ginger - a small piece (

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-68533435973012479402011-11-27T10:16:00.001-05:002011-11-27T10:18:56.955-05:00

Ingredients: Shallots - 1 cup (sliced) Tamarind paste - 2 tsp. Coconut oil - as required Salt (as required) Mustard seeds - 3/4 tsp. Fenugreek seeds - a pinch Curry leaves - a few Whole red chilli - 1 Grated coconut - 1/2 cup Red chilli powder - 1 tsp. Coriander powder - 2 tsp. Turmeric powder - 1/4 tsp. Cumin seeds - 1/2 tsp. Method: Mix 1 cup of water to the tamarind paste. Keep aside. Heat

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com11tag:blogger.com,1999:blog-4122405467425773186.post-61600486641404943282011-11-23T07:19:00.003-05:002011-11-23T09:38:27.606-05:00

Cooking time: 5-7 minutes Serving: 1 byte per person. Ingredients: Firmly packed grated coconut - 2 cups Sugar - 1.5 cups or (as per taste) Cardamom powder - 1/2 tsp. Ghee - 2 tsp. Food color - a few drops Method: Grind the grated coconut in a blender without adding water (optional). Add the coconut and sugar in a wide, thick-bottomed non-stick pan and begin sauting in medium-low flame.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com20tag:blogger.com,1999:blog-4122405467425773186.post-11667334859745732712011-11-22T08:29:00.000-05:002011-11-22T08:29:36.031-05:00

Ingredients: Fresh pigeon peas/thuvarai - 2 cups Ginger - 3/4 inch (chopped) Green chilli - 1 (slit) Dry red chilli - 1 Mustard seeds - 1/2 tsp. Urad dal - 1/2 tsp. Cumin seeds - 1/2 tsp. Asafoetida powder - 2 big pinches Salt (to taste) Oil Curry leaves - a few Grated mango - 1 tbsp. Grated coconut- 1 tbsp. Coriander leaves - 1 tbsp. (chopped) Method: Boil the pigeon peas with required

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-87775412426049467872011-11-21T08:02:00.001-05:002011-11-21T08:06:22.013-05:00

Ingredients: Poha/beaten rice (thick) - 3 cups Fresh pigeon peas/thuvarai - 1 cup (boiled with little salt) Onions (small-sized) - 3 (chopped) Ginger - 1 inch (chopped) Oil Mustard seeds - 1 tsp. Cumin seeds - 1 tsp. Urad dal - 1 tsp. Curry leaves - few Dry long red chillies - 3 Salt (to taste) Asafoetida - a pinch Ingredients: Soak poha for a few minutes and strain. Heat oil and add mustard

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com20tag:blogger.com,1999:blog-4122405467425773186.post-87815222691849556372011-11-16T07:56:00.005-05:002011-11-16T09:28:47.999-05:00

Ingredients: Tofu - 200 gm Onions - 2 Ginger-garlic (minced) - 1 tsp. Tomatoes - 2 Long green chilli - 1 Green bell pepper - 1 Cumin seeds - 1 tsp. Oil Salt (to taste) Kashmiri red chilli powder - 1 tsp. Coriander powder - 1 tsp. Turmeric powder - 1/4 tsp. Roasted and ground cumin - 1/2 tsp. Dry mango powder - 1/2 tsp. Chaat masala - 1 tsp. Flax seed powder - 1 tsp. Preparation: Peel, wash

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com28tag:blogger.com,1999:blog-4122405467425773186.post-76191325018456386622011-11-14T07:05:00.001-05:002011-11-14T07:12:32.940-05:00

Ingredients: Rajma/Kidney beans - 1 cup Tomatoes (ripe) - 4 (chopped) Coriander leaves - few Oil Salt (to taste) Cumin seeds - 1 tsp. Butter - 1 tbsp. To grind into paste: Kashmiri red chilli powder - 1 tsp. Ginger - 1 inch Garlic - 3 big cloves Green chilli - 1 Turmeric powder - 1/4 tsp. Coriander powder - 2 tsp. Peppercorn (Black) - 5 Poppy seeds - 1 tsp. Cinnnamon - 1 small stick Cloves -

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com19tag:blogger.com,1999:blog-4122405467425773186.post-11960354130031631332011-11-12T01:40:00.001-05:002011-11-12T01:42:45.870-05:00

Ingredients: Fenugreek leaves - 3 cups Moong dal - 1/4 cup Onions (small size) - 3 (chopped finely) Garlic - 3 cloves (chopped/crushed) Tomato - 1 (chopped) Dry red chillies - 2 (long) Mustard seeds - 1 tsp. Cumin seeds - 1 tsp. Urad dal - tsp. Asafoetida - 2 pinches Coconut (grated) - 2 tbsp. Coriander leaves (chopped) - 2 tbsp. Salt (as per taste) Oil Method: Cook the moong dal whole without

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-51912440437769991232011-11-11T07:50:00.001-05:002011-11-11T08:11:02.649-05:00

Ingredients: Sprouted green gram - 2 cups Onion - 1 (finely chopped) Ginger - 1 tsp. (grated) Tomato - 1 (chopped without seeds) Cucumber - half (chopped) Green capsicum - 1 (chopped) Pomegranate - 1 Coriander leaves - a small bunch (chopped) Salt (to taste) Pepper powder (for seasoning) Lime juice - a few drops Method: Mix all the given ingredients and eat. Sent off to "CWS-Moong Beans"

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-18464810675692416012011-11-10T08:16:00.002-05:002011-11-12T01:44:01.833-05:00

Ingredients: Cabbage - 1/2 (shredded) Chana dal - 1/3 cup Yellow moong dal - 1/4 cup Turmeric powder - 2 pinches Salt (to taste) Coriander leaves - few (chopped) To temper: Mustard seeds - 3/4 tsp. Cumin seeds - 1 tsp. Urad dal - 1 tsp. Asafoetida powder - 1/4 tsp. Whole red chillies - 2 (long) Curry leaves - a few Oil To grind into paste: Coconut grated - 3 tbsp. Green chillies (small) - 3

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com15tag:blogger.com,1999:blog-4122405467425773186.post-82846707415201436372011-11-09T07:45:00.000-05:002011-11-09T07:45:27.011-05:00

Ingredients: Green gram - 1/2 cup Sugar - 1/4 cup Warm ghee Method: Dry roast the green gram till it changes colour and a nice aroma arises. Let it cool and powder it. Powder the sugar as well. In a bowl, mix both the powders. Pour the required warm ghee and mix. Make the balls and enjoy! Sent off to "CWS-Moong Beans" event.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-64148204328739640322011-11-07T08:40:00.000-05:002011-11-07T08:40:35.170-05:00

Ingredients: Raw plantains - 3 (small-sized) Coconut - 1/4 cup (grated) Shallots - 5 Garlic - 3 big cloves Green chillies - 2 Pepper powder - 1/4 tsp. Turmeric powder - 3 pinches Mustard - 1/2 tsp. Curry leaves - a few Oil Salt Method: Peel off the skin and dice the plantains. Cook them in water with 2 pinches of turmeric powder and a little salt. Strain the plantains and keep aside. Crush or

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com19tag:blogger.com,1999:blog-4122405467425773186.post-2862418764941403142011-11-05T04:50:00.001-04:002011-11-07T09:16:06.527-05:00

Ingredients: Coriander leaves (with stalks) - 3 cups Moong dal (yellow) - 1/4 cup Dry red chillies - 2 (or as per taste) Garlic - 1 big clove Tamarind - a small piece Salt (as per taste) Oil To temper: Mustard seeds + Cumin seeds + Urad dal - 1/2 tsp. Asafoetida - a pinch Oil Method: Dry roast the moong dal till brown colour without burning in low flame. Remove and keep aside. In the same

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com15tag:blogger.com,1999:blog-4122405467425773186.post-85468059737566067932011-11-02T09:24:00.000-04:002011-11-02T09:24:41.026-04:00

Ingredients: Basmati rice - 2 cups Fenugreek leaves - 2 cups Coriander leaves - 2 tbsp. Onions - 2 (sliced) Garlic - 1.5 tsp. (grated) Ginger - 1 tsp. (grated) Tomatoes - 2 (chopped) Potato (big) - 1 Kashmiri red chilli powder - 1 tsp. Turmeric powder - 1/4 tsp. Coconut milk - 1 cup Salt (to taste) Cinnamom stick -1 Cardamom - 3 Cloves - 4 Fennel seeds - 1 tsp. Oil Method: Peel and dice the 

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com18tag:blogger.com,1999:blog-4122405467425773186.post-72650588961234224482011-10-13T12:47:00.002-04:002011-10-14T21:20:00.799-04:00

Quite famous in Thanjavur/Tanjore, which is frequently served in weddings and other special occasions. Ingredients: Moong dal - 100 gm Wheat flour - 100 gm Maida/APF - 50 gm Sugar - 400 gm Warm milk - 2 tbsp. Saffron strands - a pinch Saffron food colour - 1 tsp. Roasted cashewnuts - 20 Roasted raisins - 15 Cardamom powder - 1 tsp. Ghee - 1 cup + 3 tbsp. Preparation: Dry roast the dal in a

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com25tag:blogger.com,1999:blog-4122405467425773186.post-81156531426617654302011-10-10T11:36:00.002-04:002011-10-11T08:36:41.998-04:00

 Ingredients: Fish - 4 big pieces Garlic paste - 2 tsp. Ginger paste - 1 tsp. Kashmiri red chilli powder - 2 tbsp. Roasted and powdered cumin - 1 tsp. Pepper powder - 1/2 tsp. Chinese 5 spice powder - 1/2 tsp. Lime juice - 1 tsp. Salt (as per taste) Oil (to shallow fry) Method: Make a thick paste with all the ingredients (except the fish and oil). Make 2 to 3 slashes with a knife on both

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-44950263235592033352011-10-06T00:07:00.001-04:002011-10-06T11:18:02.831-04:00

Ingredients: Rava/Sooji - 1 cup Sugar - 1 cup Warm ghee (as required) Cashewnuts - 10 Raisins - 12 Cardamom powder - 2 pinches Warm milk (to sprinkle) Method: Dry roast the rava in low-flame till a nice aroma wafts without burning. Let it cool and powder it. Then powder the sugar. Fry the cashews and raisins till they're changed to golden colour. In a hollow plate, add the powdered rava, sugar

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-41604727759570184302011-09-29T09:11:00.000-04:002011-09-29T09:11:51.437-04:00

Ingredients: Onions - 3 (sliced) Tomato - 1 (chopped) Gongura/red sorrel leaves - 1 cup Garlic - 3 cloves (large) Dry red chillies - 3 Byadgi chillies - 4 Whole urad dal (skinned) - 1 tbsp. Bengal gram - 2 tbsp. Salt Sesame oil To temper: Mustard + cumin seeds - 3/4 tsp. Urad dal - 1 tsp. Curry leaves - few Sesame oil Method: Saute the leaves in a little oil till they become tender. Remove and

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com19tag:blogger.com,1999:blog-4122405467425773186.post-35805599633095642992011-09-28T08:27:00.002-04:002011-09-28T09:41:38.690-04:00

When it comes to making idlis, there is a certain ratio to be considered. I usually use a 4:1 ratio. While I surfing on the net, I came across a site that contained a different ratio for making idlis. It was written 2:1. Ingredients: Parboiled Ponmani rice - 2 cups Whole urad dal - 1 cup Fenugreek seeds - 1/4 tsp. Cooked Sona Masoori Rice - a handful Salt - 1.5 tsp. (or as per taste) Method:

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-58616602571616892832011-09-27T09:09:00.000-04:002011-09-27T09:09:24.312-04:00

A very simple masiyal. Ingredients: Gongura/red sorrel leaves/pulicha keerai - 3 small bunches Salt (as per taste) Sesame/Gingely oil Garlic - 4 big cloves (crushed) Mustard seeds - 1 tsp. Cumin seeds - 1 tsp. Whole urad dal - 1 tsp. Dry red chillies - 2 (each divided into 3 pieces) Fenugreek seeds - a pinch Method: Pluck the gongura leaves. Remove the petiole or stem from the leaf (if

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-50398067753116617472011-09-26T08:55:00.000-04:002011-09-26T08:55:24.211-04:00

Ingredients: Brown chickpeas - 1 cup Cottage cheese/paneer - 200 gm (low fat) Salt (as per taste) Chaat masala - 1/4 tsp. Ginger - 1.5 inch (chopped) For tempering: Mustard seeds - 3/4 tsp. Cumin seeds - 3/4 tsp. Whole black gram (de-husked) - 1 tsp. Whole dry red chillies - 3 Asafoetida - a pinch Curry leaves - few Oil To garnish: Grated coconut Grated carrot Method: Soak the chickpeas for

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com11tag:blogger.com,1999:blog-4122405467425773186.post-69317252771092603782011-09-20T04:45:00.000-04:002011-09-20T04:45:47.291-04:00

Ingredients: Curry leaves (tender) - 1 cup Coriander leaves - 1/2 cup Urad dal/Black gram (whole & dehusked) - 2 tbsp. Garlic - 2 big cloves Dry red chillies - 3 Salt (to taste) Tamarind (deseeded) - 1/2 tsp. Gingelly/sesame oil Method: Heat a little oil and roast the urad dal till it changes into a golden colour. Remove and keep aside. In the same pan add garlic, red chillies and tamarind and

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com23tag:blogger.com,1999:blog-4122405467425773186.post-29486249758081638302011-09-19T06:33:00.001-04:002011-09-19T09:38:27.677-04:00

Ingredients: Chicken pieces - 900 gm Shallots - 2 cups (chopped) Ginger-garlic paste - 3 tsp. Curry leaves - few Green chillies - 3 (slit) Kashmiri red chilli powder - 2 tbsp. Coriander powder - 1 tbsp. Roasted and powdered cumin - 1 tsp. Salt - as per taste Oil Bay leaves - 2 Cloves - 3 Cinnamon stick - 1 Fennel seeds - 1 tsp. Poppy seeds - 1/2 tsp. Fried curry leaves - few Method: Heat oil

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-26038199050222191412011-09-15T09:32:00.000-04:002011-09-15T09:32:09.202-04:00

Ingredients: Baby corn - 10 Beans - 15 Cauliflower - 1 head (small-size) Green peas - 1/3 cup Cottage cheese (low-fat) - 200 gm (cubed) Green capsicum - 2 (small-size) Onions - 3 (small-size) Thai red curry paste - 3 tsp. (store-bought) Coconut milk - 1 cup Oil Method: Trim the ends of the beans and snap them into two. Cut the cauliflower into florets. Peel the onions and slice them. Slit the

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com19tag:blogger.com,1999:blog-4122405467425773186.post-43122955978658626282011-09-13T22:18:00.000-04:002011-09-13T22:18:00.081-04:00

Today, www.nandinisfood.com celebrates its birthday!  I would like to thank all readers and blogging friends for continuing support.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com20tag:blogger.com,1999:blog-4122405467425773186.post-88593745396816684152011-09-12T09:19:00.000-04:002011-09-12T09:19:42.619-04:00

Ingredients: Coconut (grated) - 3/4 cup Bengal gram/chana dal - 2 tbsp. Garlic - 2 big cloves Dry red chillies - 3 (or as per taste) Salt (as per taste) Oil - 1 tsp. For tempering: Mustard seeds - 3/4 tsp. Cumin seeds - 1/2 tsp. Urad dal - 3/4 tsp. Oil Method: Heat oil and roast the bengal gram till golden colour. Remove. In the same pan, add chilli and garlic. Roast till the chillies become

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com21tag:blogger.com,1999:blog-4122405467425773186.post-68439287087591705162011-09-02T08:34:00.000-04:002011-09-02T08:34:47.294-04:00

Ingredients: Capsicum - 1 (sliced) Onion - 1 (sliced) Sambar powder - 1 tsp. Salt (as per taste) Oil - 1.5 tsp. Mustard seeds - 1/2 tsp. Cumin seeds - 1/2 tsp. Method: Heat the oil in a pan. Add the mustard and cumin seeds to the oil. Allow the mustard to crackle. Then include the onions, and saute till they change their colour. Now add the capsicum and saute for a minute. Now mix the salt

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com23tag:blogger.com,1999:blog-4122405467425773186.post-70780266471411310822011-08-26T04:52:00.000-04:002011-08-26T04:52:38.455-04:00

Ingredients: Coconut (grated) - 1 cup Pistachio - 1 cup Sweetened condensed milk - 1 can (400gm) Cardamom powder - 2 pinches Green food colour - few drops Method: Powder the pistachios and keep aside. Bring the condensed milk to a boil. Mix the grated coconut, pistachio powder, cardamom powder and food colour in the condensed milk. When it leaves the sides of the pan, remove from heat. Make

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com27tag:blogger.com,1999:blog-4122405467425773186.post-3025703754985378012011-05-27T07:32:00.002-04:002011-05-28T03:07:52.071-04:00

Ingredients: To pressure cook: Chana dal/cholar dal - 1 cup Green cardamom - 1 Cloves - 1 Turmeric powder - 1/4 tsp. Salt - a little To temper and cook with dal: Oil - 1 tbsp. Ghee - 1/2 tsp. Bay leaf - 1 Green cardamom - 3 Cloves - 3 Cinnamon stick - 1 (desi) Red chillies - 2 Green chillies - 3(slit till half vertically:)) Cumin seeds - 1/2 tsp. Asafoetida/Hing - 2 pinch Golden raisins - a

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com55tag:blogger.com,1999:blog-4122405467425773186.post-3486608380506728252011-05-23T05:31:00.001-04:002011-05-23T11:03:29.668-04:00

Ingredients: Full cream milk - 1 Litre Litchis - 20 to 22 Sugar - 4 to 5 tbsp. (or as per taste) Cardamom/elaichi powder - 1/2 tsp. For sugar syrup: Sugar - 2 tbsp. Water - 1 cup To garnish: Chopped pistachios or any nuts Method: Heat the milk in a heavy-bottomed pan and reduce the amount to half (stir continuously so as to avoid burning). When reduced to half, add sugar (to taste) and

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com53tag:blogger.com,1999:blog-4122405467425773186.post-91854148234411573662011-05-20T06:47:00.000-04:002011-05-20T06:47:51.936-04:00

Ingredients: For pesto: Sun-dried tomatoes (in oil) - 8 pieces Mint leaves - 2 cups Walnut - 1/3 cup (or pine nuts) Garlic - 10 small pods Parmesan cheese - 2 tbsp. Red chilli flakes - 2 tsp. EVOO - 1/4 cup Apple cider - 1.5 tbsp. Salt (to taste) Penne pasta - 2.25 cups Cottage cheese - 1 cup (cubed) Capsisum - 1/2 (diced) Olive oil - 2 tsp. Method: Roast the walnuts lightly and keep aside.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com41tag:blogger.com,1999:blog-4122405467425773186.post-80538897814346783712011-05-16T23:20:00.000-04:002011-05-16T23:20:14.876-04:00

The Blogger system gave me nightmares in the last few days. They took the site down for maintenance, but did not return the system up.I couldn't log into my Blogger account for a few days. When it got restored, I've lost a few of my contents which made me upset. I just hope that such problems wouldn't occur in the future. Now onto the post about "buttermilk". In old times, in a large earthen pot

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com51tag:blogger.com,1999:blog-4122405467425773186.post-26436323952856506142011-05-10T08:15:00.002-04:002011-05-10T10:00:05.605-04:00

Ingredients: Whole black gram (with skin) - 1.5 cups Onion - 1 (chopped) Ginger - 3/4 inch (chopped) Green chillies - 2 (long) Spinach - few (chopped) Coriander leaves - few (chopped) Pepper (crushed after measurement) - 1/4 to 1/2 tsp. (optional) Salt (to taste) Oil (to deep fry) Method: Wash and soak black grams for 6-8 hours or overnight. Discard the water. Grind them into a smooth paste.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com56tag:blogger.com,1999:blog-4122405467425773186.post-66629911036708208732011-05-08T01:05:00.000-04:002011-05-08T01:05:32.587-04:00

Happy Mother's Day!!! Ingredients: Semiya - 1/2 cup Milk - 1 cup (boiled) Sugar - 1/2 to 3/4 cup (or as per taste) Ghee - 3/4 tsp. Cardamom powder - 1/4 tsp. Cashew nut - 8 Raisins (golden) - 10 Pistachios - few Method: Melt 1/4 tsp. of ghee and fry the semiya till golden color. Pour 1.5 to 1.75 cups of hot water. Cook the semiya till they turn soft. Meanwhile roast the cashews and raisins

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com50tag:blogger.com,1999:blog-4122405467425773186.post-30329244375673493152011-05-02T11:26:00.002-04:002011-05-02T23:02:20.953-04:00

I moved to my own domain name "www.nandinisfood.com". Now Let's continue to sambar powder. It is natural to have unique preferences when it comes to taste. Similarly, the liking of sambar varies among individuals. The key item in sambar is the sambar powder. The sambar powder has to be customized for grinding. Some like it fiery hot, some like it mild. With a spice grinder/coffee grinder, we can

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com50tag:blogger.com,1999:blog-4122405467425773186.post-23290456552993483652011-04-28T07:19:00.001-04:002011-04-28T09:25:38.403-04:00

This is one of the sweet delicacies of Bengali cuisine. You can check up the info about this sweet in the following sites. 1. A Homemaker's Diary 2. Bong Mom's Cookbook I'm not in the mood to write an intro. Anyways, this is my H's colleague's wife's recipe. A lot of tips came from her typings. I made some tweaks for our finicky taste buds. Ingredients: Maida/APF - 1/2 cup Rice flour - 1/3 cup

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com42tag:blogger.com,1999:blog-4122405467425773186.post-73644296115649082152011-04-26T08:42:00.003-04:002011-04-26T10:19:39.060-04:00

Ingredients: Brinjal (small) - 6 (sliced) Onions - 1 cup (chopped) Chilli powder - 1 tsp. Turmeric powder - a pinch Salt (to taste) Curry leaves - 3 sprigs Oil - 1/4 cup Gosthu podi - 1/2 cup Tamarind - a small lime size For Gosthu podi: Coriander seeds - 3 tbsp. Dry red chillies - 5 to 7 Asafoetida - 2 pinches Chana dal/Bengal gram - 2 tbsp. Fenugreek seeds - 1/2 tsp. Oil - 1 tsp. Cumin seeds

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com39tag:blogger.com,1999:blog-4122405467425773186.post-60035978559071102852011-04-23T05:10:00.002-04:002011-04-23T10:52:25.180-04:00

Ingredients: Wheat bread - 6 slices Oil (for deep frying) For Stuffing: Potato masala: Potatoes (small size) - 2 (boiled) Onion (small) - 1 (finely chopped) Ginger-garlic paste - 1 tsp. Kashmiri red chilli powder - 1/2 tsp. Coriander powder - 1 tsp. Roasted and powdered cumin - 1/2 tsp. Garam masala powder - 1/2 tsp. Salt (to taste) Oil Capsicum - 1/4  (finely chopped) Cumin seeds - 1/4 tsp.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com32tag:blogger.com,1999:blog-4122405467425773186.post-47001485545971743902011-04-20T09:54:00.000-04:002011-04-20T09:54:05.444-04:00

Rasam is one of the everyday lunch or dinner item in Tamil families. I am a big fan of rasam. When I think back of my child hood, rasam was my entrée with the rice, rather than sambar. I still remember how my mom goes about making her rasam. In my mom's home, we have the "ammi". She would crush the garlic in ammi without peeling the outer layers of garlic. After they are crushed, the garlic would

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com34tag:blogger.com,1999:blog-4122405467425773186.post-74355058266558712802011-04-18T05:58:00.001-04:002011-04-18T21:47:50.398-04:00

Ingredients: Whole wheat flour/atta - 2 cups Spinach - 1.5 cups (chopped) Coriander leaves - 2 tbsp. (chopped) Ginger-garlic paste - 1.5 tsp. Roasted and powdered cumin - 1 tsp. Ajwain (powdered) - 2 pinches Garam masala - 1/2 tsp. Green chillies - 2 (or as per taste) Salt (to taste) Oil (for deep frying) Method: Blanch the spinach. Grind spinach, coriander leaves and green chillies into a

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com41tag:blogger.com,1999:blog-4122405467425773186.post-31603212571487735772011-04-15T07:52:00.000-04:002011-04-15T07:52:34.809-04:00

Ingredients: Potatoes (medium) - 2 (diced) Green peas - 3/4 cup (fresh) Mushroom - 10 (sliced) Onions - 3 (chopped) Tomatoes - 2 (chopped) Garlic - 20 small pods (finely crushed) Oil Salt (to taste) To grind (A): Ginger - 3/4 inch Small onions/sambar onions/shallots - 10 Green chillies - 2 Garlic - 10 pods (small) Chilli powder - 1 tsp. Kashmiri chilli powder - 1.75 tsp. Coriander powder - 1

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com34tag:blogger.com,1999:blog-4122405467425773186.post-86494048449095375612011-04-13T14:30:00.015-04:002011-04-14T00:45:24.038-04:00

Bhapa Doi is a dessert consisting mainly of yogurt/curd and condensed milk (and milk). It reminds me of Haldiram's sweets. Ingredients: Yogurt/Doi - 150 g Sweetened condensed milk - 150 g Green cardamom seeds - from 4 cardamom Milk - 2 tbsp. Saffron - 5 to 6 strands Nuts and raisins - to garnish Method (My style of preparation): Take 400 g of yogurt and remove the whey water by using a

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com38tag:blogger.com,1999:blog-4122405467425773186.post-59080989474339213392011-04-12T10:22:00.003-04:002011-04-13T23:26:38.634-04:00

I gave my best try to create a Bangla cuisine, though I haven't lived in Bengal. A traditional Bengali meal consists of six dishes (each dish of each taste bud). After researching here and there all over the cyber world and my personal treasure of Indian recipes, I confirmed that a bitter dish is eaten first and at last is sweet which is quite 'sweet' after tingling with the taste buds. What I

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com23tag:blogger.com,1999:blog-4122405467425773186.post-84842116058866537042011-04-11T00:48:00.003-04:002011-04-11T09:02:56.464-04:00

My kids were very very bored. This weekend I planned to make Malai Kofta to cheer them up. I suddenly changed my mind. There were some fenugreek leaves left in the refigerator.  After quick thinking, I prepared this kofta pulao. Kofta Pulao/Pulav with Paneer Makhani (You can see the paneer drowned in the gravy) Ingredients: For Kofta: Potatoes - 3 (boiled) Paneer/Cottage cheese- 1/2 cup

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com36tag:blogger.com,1999:blog-4122405467425773186.post-20830836936146831282011-04-07T23:25:00.000-04:002011-04-07T23:25:42.732-04:00

Ingredients: Arhar dal/Tuvar dal - 1/2 cup Chana dal - 1/2 cup Beetroot (medium) - 1 (grated) Onion - 1 (finely chopped) Red chillies - 3 (or as per taste) Curry leaves - few (chopped) Salt (to taste) Fennel seeds - 1 tsp. Oil (for deep frying) Method: Soak arhar dal and chana dal for 1 1/2 hours. Discard the water and grind the dals ( sprinkling little water) along with red chillies and 

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com35tag:blogger.com,1999:blog-4122405467425773186.post-45297751733892361072011-04-06T06:36:00.004-04:002011-04-10T09:29:22.242-04:00

Jhal Muri is a West Bengal version of Bhel Puri.  Jhal in Bengai language means 'spicy' and muri, of course puffed rice. Ingredients: Puffed rice/pori/murmura - 2.5 cups Onion (medium size) - 1 (chopped) Tomatoes (small and deseeded) - 1 (chopped) Cucumber (large size) - 1/4 chopped Green chilli - 1 (chopped) Coriander leaves - few (chopped) Peanuts (roasted, unsalted and skinned) - 2 tbsp.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com37tag:blogger.com,1999:blog-4122405467425773186.post-84391336619564634272011-04-05T05:25:00.001-04:002011-04-05T05:40:32.026-04:00

When Pratibha published this recipe a week ago, I had the burning desire to try it out. The photos also made my interest grow. I tried this recipe last weekend. Everybody in my home liked it. We had this for breakfast for two days. Dosa: Ingredients: Sona Masoori Rice - 4 cups Urad dal - 1 cup Poha - 1 cup Moong dal, Tuvar dal, chana dal - 1 cup (each 1/3 cup) Fenugreek/Methi seeds - 1 tsp.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com22tag:blogger.com,1999:blog-4122405467425773186.post-78693402503385590082011-04-03T08:46:00.000-04:002011-04-03T08:46:47.246-04:00

Ingredients: Spinach (medium size) - 1 (chopped with stems) Onions (small) - 2 (chopped) Garlic - 8 pods Dry red chillies - 2 (broken into half) Grated coconut - 2 tbsp. Mustard seeds - 1 tsp. Cumin seeds - 1/2 tsp. Urad dal - 1 tsp. Chana dal - 2 tsp. Salt (to taste) Oil (as required) Method: Heat oil and add mustard,cumin seeds and dals and temper them. Add onion, garlic and dry red

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com26tag:blogger.com,1999:blog-4122405467425773186.post-44548568142687541892011-04-02T14:46:00.001-04:002011-04-02T14:49:01.315-04:00

YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAYYYYYYYYYYYYYYY!!!!!!!!!!!!!!!!!!!!!!!! WE WON!!!!!!!!!!!!! INDIA WON THE ICC CRICKET WORLD CUP 2011 AFTER 28 YEARS!!!!!!!!!!!!!!!!!!!!!! YAAAAAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!! Here are the pictures which I captured from TV. Indian team bagging The World Cup. We are proud of you Guys!  Captain Dhoni getting ready to

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com7tag:blogger.com,1999:blog-4122405467425773186.post-33416632016425779312011-04-01T08:10:00.001-04:002011-04-01T08:14:45.196-04:00

I had some capsicums left in the refrigerator and I just wanted to get rid of them by throwing them in some dish. I also remembered that my kids asked me to make a manchurian dish for a long time. Then I raided the fridge to find out if there were required ingredients. Fortunately there were some and I was too lazy to make vegetable stock for gobhi manchurian and instead I used water. As a

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com11tag:blogger.com,1999:blog-4122405467425773186.post-88205278524423686662011-03-30T03:51:00.001-04:002011-03-30T03:54:43.613-04:00

This dish is one of my family's "chicken favourites". As soon as I begin to cook, the aroma instantly wafts through the whole house. Everybody enter the kitchen and ask, "Are you finished, yet? Are you finished, yet?" And time intentionally passes so slow, that I burst into a beaming smile when I'm trapped with this one question. The plates are clean within moments when served. I recommend busy

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-8620965983651451182011-03-29T02:28:00.001-04:002011-03-29T06:03:51.089-04:00

My sharp eyes captured this recipe in a cookery show when I was rounding around different TV channels. I made this snack the next day. I prepared 2 batches - 1/2 cup of moong dal each. One batch took 10 minutes and the other 8 minutes (Time varies according to the type/power of microwave). We usually consume puffed rice as a regular snack whenever in stock. This time we added the moong dal. My

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com13tag:blogger.com,1999:blog-4122405467425773186.post-72074751944576109272011-03-28T05:33:00.001-04:002011-03-28T05:34:49.948-04:00

Ingredients: Brinjal/small egg plants - 4 Potatoes - 2 (medium size) Onions - 2 (finely chopped) Tomato (big) - 1 (finely chopped) Salt (to taste) Garlic - 2 big pods (crushed) Mustard seeds - 1/2 tsp. Fennel seeds/Sombu - 1/4 tsp. Bay leaf - 1 Oil - 2 tbsp. Coriander leaves & curry leaves - few To grind into paste: Grated coconut - 1/2 coconut Dry red chilli - 4 Coriander seeds - 1 tbsp.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com13tag:blogger.com,1999:blog-4122405467425773186.post-64270374335163778292011-03-15T07:08:00.002-04:002011-03-16T08:58:13.875-04:00

Ingredients: Basmati rice - 2 cups Indian lemon - 3 (big)+1 (small) Mustard + urad dal + cumin seeds - 1 tsp. Chana dal - 2 tsp. Asafoetida powder - 1 pinch Fenugreek seeds - 5 Green chillies - 4 (slit) Curry leaves - few (I didn't add) Coriander leaves - few Ginger - 1/2 inch (finely chopped) Peanuts - 2 tbsp. (unsalted, roasted and peeled) Turmeric powder - 1/4 tsp. Salt as per taste Gingely/

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com20tag:blogger.com,1999:blog-4122405467425773186.post-17468105306764182342011-03-14T05:26:00.005-04:002011-03-16T08:38:02.363-04:00

Ingredients: Barley - 1/2 cup (soaked overnight) Yellow Moong Dal - 1/3 cup Cumin seeds - 1.5 tsp. (crushed) Pepper corn - 1 tsp. Ghee - as required Cashew nuts - few Salt Oil Turmeric powder - 1/4 tsp. Asafoetida powder - 1/2 pinch Ginger - 2 tsp. (finely chopped) Broad beans, red capsicum, carrots, corn, beans, cauliflower - few (chopped) Method: In a pressure cooker (3 litres Prestige), pour

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-86031769569432301322011-03-13T06:32:00.001-04:002011-03-13T06:34:09.994-04:00

Ingredients: Mint leaves - 2 cups Urad dal - 2 tsp. Chana dal - 2 tsp. Cooked rice - 3 cups Dry red chillies - 2 (or as per taste) Salt (to taste) Oil Asafoetida powder - ¼ pinch Tamarind - small grape size Method: Heat 2 tsp. of oil and add mint leaves. Sauté till they wilt. Place them on a plate. Again heat 1 tsp. of oil and fry the dals till they turn golden in colour. Add red chillies and

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com13tag:blogger.com,1999:blog-4122405467425773186.post-77323036041262511922011-03-07T10:57:00.002-05:002011-03-08T02:13:39.929-05:00

Ingredients: Barley - 1/2 cup Onion - 1 (chopped) Ginger - 1/2 inch (finely chopped) Green chillies - 3 (slit) Mustard seeds - 1/2 tsp. Cumin seeds - 1 tsp. Urad dal - 1 tsp. Chana dal - 1 tsp. Curry leaves - few Oil Salt (to taste) Carrot - 1/2 (chopped) Beans - 8 (chopped) Potato (small) - 1 (chopped with skin) Green peas - 1/4 cup (frozen) Corn - 1/4 cup (frozen) Turmeric powder - 1/4 tsp.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com19tag:blogger.com,1999:blog-4122405467425773186.post-16046789341819014492011-03-06T09:19:00.002-05:002011-03-07T03:56:52.549-05:00

Ingredients: Onions - 3 (sliced) Garlic - 4 pods (peeled) Ginger - ¾ inch (peeled and chopped) Tomatoes - 2 (diced) Grated coconut - ¼ cup Dry red chillies - 3 Salt Oil To Temper: Mustard seeds + Cumin seeds + Urad dal - ¾ tsp. Curry leaves - few Method: Heat the oil in a pan and sauté onions (till translucent), red chillies, ginger, garlic (till the raw smell fades away), tomatoes (till pulp)

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com10tag:blogger.com,1999:blog-4122405467425773186.post-90105312108029701382011-03-04T04:11:00.004-05:002011-03-14T03:53:42.761-04:00

Ingredients: Green mangoes (small) - 3 Salt - 5 tsp. (or as required) Green chillies (long) - 7 Oil - 2 tsp. Cumin seeds - 1 tsp. Mustard seeds - ½ tsp. Fenugreek seeds - ¼ tsp. Gingelly oil - ⅓ cup Tumeric powder - ½ tsp. Method: Wash and pat dry the mangoes. Cut the mangoes with the shell. Add salt to the mango pieces and mix well. Keep it in an air-tight container and shake well every day.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-48514479454392111412011-03-01T05:40:00.001-05:002011-03-01T05:41:42.698-05:00

Ingredients: For Omelettes: Egg - 6 Green chilli - 1 Ginger - 1/2 inch Coriander leaves - 2 tbsp. Salt (to taste) Oil For kurma/gravy: Onions - 4 (finely chopped) Ginger - 1 inch Garlic - 10 pods (small) Tomato - 2 (chopped) Tomato puree (canned or packaged) - 2 tbsp. Fennel seeds - 1/2 tsp. Cloves - 4 Cinnamon - 1 stick Cardamom - 3 Dhagad phool/kal paasi - 1 Roasted and powdered cumin - 1

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-85977052830784937872011-02-25T08:12:00.003-05:002011-02-27T06:59:57.727-05:00

Ingredients: Cumin seeds - 1 1/2 tsp. Peppercorn - 3/4 tsp. Coriander seeds - 1 tsp. Tuvar dal/Arhar dal - 1 tsp. Ginger - 1 inch Dry red chilli - 2 Tomatoes - 2 Mustard seeds + Cumin seeds - 3/4 tsp. Curry leaves -few Boiled & mashed dal - 1/2 cup Tamarind - gooseberry size Corinader leaves - few (chopped) Salt (to taste) Turmeric powder - 1/4 tsp. Asafoetidas - 2 pinches Oil - 2 tsp. Method:

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com17tag:blogger.com,1999:blog-4122405467425773186.post-42403528380438396472011-02-24T07:36:00.001-05:002011-02-24T08:43:18.213-05:00

Khamang Kakdi/Kaakdi is a Maharashtrian Cucumber Salad. I enjoyed the flavours of the salad while preparing and eating. The recipe goes for grating the cucumber and squeeze out the water. For our own convenience, I diced them and didn't extract the water. Also, instead of chopping the green chillies, I had slit them into halves. For me, it's always better to prepare other ingredients early and

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-73261058385874204962011-02-23T07:12:00.002-05:002011-02-27T06:59:13.768-05:00

Ingredients: Ginger - 1/3 cup (peeled and chopped) Urad dal - 2 tbsp. Dry red chilli - 1 Tamarind - a big gooseberry size Jaggery - a piece (according to taste) Salt (to taste) Oil Asafoetida powder - 2 pinches Method: Heat the oil and saute ginger for a few minutes. Remove and keep aside. Add urad dal and saute till golden colour. Add tamarind and red chilli  and saute for 2-3 minutes. Cool

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-73072487948717868872011-02-22T08:06:00.005-05:002011-02-27T06:57:43.441-05:00

Ingredients: Broccoli - 2 heads Onions - 2 (sliced) Garlic - 15 pods Mustard seeds - 1 tsp. Cumin (dry roasted and powdered) - 1 tsp. Garam masala - 1/2 tsp. Kashmiri red chilli powder - 1/2 tsp. Coriander powder - 1 tsp. Turmeric powder - a pinch Salt (to taste) Oil - 2 tsp. Peanuts (roasted and peeled) - 2 tbsp. Methods: Heat the oil in a non-stick kadai. Add mustard seeds and allow them to

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com11tag:blogger.com,1999:blog-4122405467425773186.post-44739127666621470442011-02-19T09:45:00.002-05:002011-02-27T07:06:45.785-05:00

During the old days in Mumbai, we used to visit my hubby's good ol' friend (who is a busy bee) on Sundays (not every Sunday). He used to treat us with this juicy, relishing and lip-smacking fish fry which we would guzzle on very quickly without leaving a single crumb no matter how hard we try to eat them very slowly. Then he taught me this recipe one day. He instructed me to marinate the fish

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com15tag:blogger.com,1999:blog-4122405467425773186.post-73791276879595183772011-02-17T02:01:00.008-05:002011-02-18T06:35:55.667-05:00

Ingredients: Karunai Kizhangu/Yam - 4 Tamarind extract - 1 cup Onion - 1 (chopped) Tomato (small) - 1 (chopped) Curry leaves - 1 sprig Salt (to taste) Oil - 2 tbsp. Sambar powder - 1 tsp. Coriander powder - 3 tsp. Turmeric powder - 1/4 tsp. Mustard seeds - 3/4 tsp. To roast and grind: Jeera - 1 tsp. Urad dal - 1 tsp. Chana dal - 1 tsp. Rice - 1 tsp. Grated coconut - 3/4 tbsp. Fenugreek seeds -

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com11tag:blogger.com,1999:blog-4122405467425773186.post-74078710518272869082011-02-14T08:18:00.001-05:002011-02-14T09:27:41.214-05:00

Ingredients: Spinach - 1 medium bunch Onion - 1/2 (chopped) Tomato - 1/2 (chopped) Salt (to taste) Dry red chillies - 2 Mustard seeds - 1 tsp. Cumin seeds - 1 tsp. Urad dal - 1/2 tsp. Oil - 1.5 tsp. Method: Remove the roots from spinach. Wash and boil it with required water for 5 to 7 minutes. Let it cool lightly. Blend the spinach. Heat oil in a pan and add the seeds, chilli and dal. When

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-18398980796241055252011-02-10T06:10:00.002-05:002011-02-10T21:06:43.406-05:00

Ingredients: Spinach - 1 cup (chopped) Chickpea flour/besan - 2 cups Baking soda - a pinch Salt - as per taste Kashmiri red chilli powder - 1 tsp. Onions (small) - 2 (sliced thinly) Potatoes (small) - 2 (peeled and chopped into small pieces) Ajwain - 1/2 tsp. Turmeric powder - 1/4 tsp. Oil (to deep fry) Method: In a vessel, mix all the ingredients except oil. Sprinkle water and prepare into

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com15tag:blogger.com,1999:blog-4122405467425773186.post-73965164704796634102011-02-06T05:23:00.002-05:002011-02-06T05:28:33.670-05:00

When I resided in the US initially in Michigan, my friend from Andhra gave us this dish for lunch. I don't remember any of the ingredients except plantains and dry prawns. Whatever ingredient I had in mind, I threw them in the sauce pan and cooked this dish. My mom loved this dish especially. Ingredients: Raw plantains (big) - 2 (chopped) Dry prawns - 1 cup Onion - 1 (chopped) Garlic - 6 big

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com7tag:blogger.com,1999:blog-4122405467425773186.post-28564696968426933882011-02-03T03:37:00.002-05:002011-02-03T04:52:12.467-05:00

In my school days, my mom used to boil these lovely-coloured potatoes and sprinkle them with pepper powder. To cherish my nostalgic memories, I made them for my family this week and added chat masala for an extra kick. This is just a very simple snack to prepare. Boil the sweet potatoes and peel the skin. Cut them in desired shapes and sprinkle with pepper and chat masala. Enjoy warm. __________

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com15tag:blogger.com,1999:blog-4122405467425773186.post-86818374031670198412011-01-31T20:43:00.000-05:002011-01-31T20:43:00.476-05:00

Ingredients: Cauliflower (medium-sized) - 1 (grated) Egg whites - from 5 eggs Onions - 2 (finely chopped) Garlic - 4 (grated) Ginger - 3/4 inch (grated) Tomatoes - 2 (chopped) Kashmiri red chilli powder - 1 tsp. Turmeric powder - 1/4 tsp. Fennel seeds - 1 tsp. Mustard seeds - 1/2 tsp. Cumin seeds - 1 tsp. Green chillies - 2 (slit lengthwise) Garam masala - 1/2 tsp. Salt (to taste) Oil - 1 tbsp.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com11tag:blogger.com,1999:blog-4122405467425773186.post-46524482158388709172011-01-26T10:20:00.000-05:002011-01-26T10:20:19.572-05:00

Ingredients: Egg white (hard-boiled) - 6 (chopped) Onion - 1 (chopped) Ginger-garlic (minced) - 1 tsp. Green chillies - 2 (slit) Oil - 2 tsp. Fennel seeds - 1/2 tsp. Cinnamon stick - 1 Kashmiri red chilli powder - 1/4 tsp. Turmeric powder - a pinch Curry leaves - a sprig Salt (to taste) Coriander leaves (chopped) - few Method: Heat the oil in a non-stick pan and add the fennel seeds. When they

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com10tag:blogger.com,1999:blog-4122405467425773186.post-49889957851055201372011-01-24T07:23:00.000-05:002011-01-24T07:23:21.342-05:00

My mom's simple and tasty fry. Ingredients: Shrimp - 400 gm Ginger-garlic paste - 2 tsp. Curry leaves - 1 sprig Kashmiri red chilli powder - 1.5 tsp. Coriander powder - 2 tsp. Turmeric powder - 1/4 tsp. Salt (to taste) Fennel seeds - 1 tsp. Oil - 1 tbsp. Method: Heat the oil in a kadai and add the fennel seeds. When they sizzle, add the ginger-garlic paste and saute till the raw smell fades.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com5tag:blogger.com,1999:blog-4122405467425773186.post-28883927205066633322011-01-11T07:05:00.000-05:002011-01-11T07:05:28.180-05:00

Ingredients: Okra - 300 gm Onions - 2 (sliced) Tomatoes - 2 (deseeded and sliced) Green chillies - 3 (slit) Garlic - 4 big pods (chopped) Cumin seeds - 1 tsp. Turmeric powder - 1/2 tsp. Oil - 1 tbsp. Salt (to taste) Amchur/Dry Mango Powder - 1/2 tsp. Mustard seeds - 2 pinch Method: Wash and pat dry the okra. Make vertical slits and cut into halves. Heat the oil in a non-stick pan and add the

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com22tag:blogger.com,1999:blog-4122405467425773186.post-41856258961823828752011-01-10T06:42:00.001-05:002011-01-10T06:43:46.311-05:00

A simple stir fry but a healthy one. Ingredients: Fenugreek leaves/methi (fresh) - 1 cup Carrot - 2 (grated) Onion - 1 (chopped) Garlic - 3 big pods (chopped) Dry red chillies - 1 Mustard seeds - 2 pinches Cumin seeds - 2 pinches Urad dal - 2 pinches Oil - 1.5 tsp. Salt (to taste) Method: Heat the oil in a non-stick pan and add the mustard seeds, cumin seeds and urad dal. Allow the mustard

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-87488637265234820672011-01-07T09:40:00.000-05:002011-01-07T09:40:19.301-05:00

This recipe is one of the grand collections of my mom's maternal aunt. Ingredients: Moong dal - 1/2 cup Potatoes - 3 (boiled and diced) Onions - 2 (chopped) Ginger - 1/4 inch (chopped) Garlic - 3 pods (chopped) Tomatoes - 2 (chopped) Grated coconut - 3 tbsp. Poppy seeds - 1 tsp. Curry leaves - 1 sprig (chopped) Coriander leaves - few Salt (to taste) Oil Turmeric powder - 1/4 tsp. To temper:

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com18tag:blogger.com,1999:blog-4122405467425773186.post-4032433861105465422011-01-07T06:32:00.000-05:002011-01-07T06:32:27.555-05:00

Ingredients: Pasta - 1.5 cup Onion - 1 (chopped) Mixed vegetables - Corn, peas, carrot, cabbage and beans (chopped) Spinach - few leaves (torn) Basil leaves - 15 very small leaves (torn) Oregano - 1 tsp. (dry) Pepper powder Salt (to taste) Olive oil Red chilli flakes - 1 tsp. Method: Cook pasta as per instructions and keep aside. Heat olive oil and add the onion pieces. Saute till translucent.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com8tag:blogger.com,1999:blog-4122405467425773186.post-11148309243892269682011-01-07T03:39:00.000-05:002011-01-07T03:39:42.380-05:00

Ingredients: Plantains (boiled and mashed) - 1 cup Oats - 1/2 cup Onion - 1 (chopped) Ginger - 1/2 inch Green chillies - 2 Fennel seeds - 1 tsp. Coriander leaves - few Salt (to taste) Oil (for deep frying) Method: Grind ginger, green chillies and fennel seeds without adding water. In a mixing bowl, add the mashed plantain, oats, fennel seeds mixture, coriander leaves and salt. Mix well.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com4tag:blogger.com,1999:blog-4122405467425773186.post-44050109456536066742011-01-06T09:18:00.000-05:002011-01-06T09:18:15.560-05:00

Ingredients: Broccoli florets - 1 (medium size) Moong Dal - 1/3 cup Dry red chillies - 3 Hing/asafoetida - a big pinch Turmeric powder - 2 pinches Salt (to taste) Mustard seeds - 3/4 tsp. Cumin seeds - 3/4 tsp. Urad dal - 3/4 tsp. Oil Grated coconut - 2 tbsp Method: Steam broccoli and keep aside. Soak moong dal for half an hour. Drain the water. Grind the red chillies, moong dal, a little salt

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com8tag:blogger.com,1999:blog-4122405467425773186.post-51583045577228397312011-01-05T08:54:00.000-05:002011-01-05T08:54:36.604-05:00

Ingredients: Oats - 2 cups Moong dal - 1/3 cup Ginger - 1/2 inch (chopped) Cumin seeds - 1.5 tsp. Peppercorns - 3/4 tsp. Curry leaves - 1 sprig Asafoetida - a pinch Turmeric powder - a pinch Ghee - 1 tsp. Oil Salt (to taste) Method: Grind the cumin seeds and peppercorns coarsely. Keep aside. Cook the moong dal till soft and mushy. Heat the ghee in a non-stick pan and add the oats. Saute for

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com20tag:blogger.com,1999:blog-4122405467425773186.post-81850150067159490682011-01-04T10:15:00.002-05:002011-01-05T09:04:16.637-05:00

Ingredients: Yellow pumpkin - 1 cup (chopped) Quick cooking oats - 1/2 cup Milk (boiled) - 1 1/2 cup Granulated sugar - 1 cup (or as per taste) Green cardamom powder - 1/2 tsp. (heaped) Cashew nuts - 10 Golden raisins - 8 Ghee - 1 tsp. Method: Pressure cook the pumpkins till 3 whitsles. Cool. B-) Blend. In a kadai add milk, oats, ground pumpkins and sugar and bring it to a boil while stirring in

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-74089964709295531572011-01-03T01:49:00.001-05:002011-01-03T01:52:21.627-05:00

Ingredients: Button mushroom - 200 gm (sliced) Milk (low-fat) - 1 cup Bay leaves (big) - 1 Cloves - 4 Cinnamon - 1 stick Pepper powder - 1/4 tsp. (or as per taste) Salt (to taste) Garlic - 3 pods Onion - 1 (sliced) Olive oil Method: Heat oil in a pan and add bay leaf, cloves, cinnamon, onion and garlic. Saute till the onions turn translucent. Add sliced mushrooms and saute for 2-3 minutes.

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-22937903767475721442010-12-31T13:30:00.045-05:002010-12-31T21:23:24.574-05:00

Ingredients: Plain flour - 1 1/2 cups Cocoa powder - 3 tbsp. Powdered sugar - 1 cup Baking powder - 1 tsp. Baking soda - 1/2 tsp. Salt - 1/4 tsp. Water - 1 cup Vanilla essence - 1 tsp. Melted butter - 6 tbsp.  A small attempt of frosting and decorating simply embellished with stawberries  Method: Preheat the oven at 180°C. Grease and dust the round cake pan. Sieve the flour, sugar, cocoa,

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-44154478255310466732010-12-30T06:26:00.001-05:002010-12-30T06:28:18.822-05:00

Ingredients: Arhar/Toor dal/Split pigeon peas - 1/2 to 3/4 cup Onions - 2 (chopped) Tomatoes - 2 (chopped) Fenugreek leaves - 3 cups Turmeric powder - 1/4 tsp. Salt (to taste) Oil Tamarind water - 1/2 cup Dry red chillies - 2 Mustard seeds - 1 tsp. Asafoetida - 2 pinches My mom's sambar powder - 2 tsp. (or as per taste) Method: Soak dal for 30 minutes. Pressure cook the dal with turmeric

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com9tag:blogger.com,1999:blog-4122405467425773186.post-70781275576052924732010-12-28T04:54:00.003-05:002010-12-29T00:23:28.008-05:00

Ingredients: Oats (quick cooking) - 1 cup Orange juice (fresh) - 1 cup Sugar - 1/3 cup + 1 tbsp. (or as per taste) Water - 1/2 cup Orange essence - a drop Orange/kesari color - 2 pinches Cashewnuts - few Ghee - 2.5 tsp. Cardamom powder - 2 pinches Method: Heat 1 tsp. of ghee in a small pan and fry the cashews till golden colour. Keep aside. Heat 1 tsp. of ghee and add the oats and saute till

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-32846443882781464142010-12-27T06:11:00.001-05:002010-12-27T07:15:12.477-05:00

Ingredients: Ripe Bananas - 2 Oats - 1/3 cup Milk Vanilla extract- few drops Sugar (as per taste) Method: Boil the milk and pour required milk in the oats. Cover and keep aside to cool. Allow the remaining milk to cool. Peel and chop the bananas. Blend them. Add required milk, few drops of vanilla extract, oats and sugar. Blend well. Pour in glasses and enjoy the healthy milk shake. Sent off

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com9tag:blogger.com,1999:blog-4122405467425773186.post-86960774750297892062010-12-22T08:01:00.000-05:002010-12-22T08:01:43.603-05:00

I'm very excited to announce that my blog has reached the 500th post. Also, two of my recipes got selected in Chacko's 'Best 30 Recipes of 2010' list. To celebrate the occasions, I'm sharing chocolate muffins today. Dry Ingredients: APF/Maida - 1 cup Cocoa powder (Cadbury's) - 1 tbsp. Granulated sugar - 1/2 cup Baking powder - 1/2 tsp. Baking soda - 1/2 tsp. Cooking Chocolate  - 1 cup Wet

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com33tag:blogger.com,1999:blog-4122405467425773186.post-70859128538593059322010-12-22T06:23:00.000-05:002010-12-22T06:23:00.953-05:00

This is my mom's recipe which she usually grinds with an ammi. Ingredients: Toor Dal/Arhar dal/Split pigeon pea - 1 small cup Red chillies (dry) - 4 Garlic - 3 cloves (big) Salt (to taste) Tamarind - 1 tsp. Method: Dry roast the dal till golden color. Add 1/2 tsp. of oil in the pan and fry the chillies till crisp. In a blender grind toor dal, red chilli, tamarind and salt by adding water

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com5tag:blogger.com,1999:blog-4122405467425773186.post-63232986818389030252010-12-22T05:28:00.000-05:002010-12-22T05:28:57.139-05:00

Ingredients: For Kofta: Raw plantain - 3 Onion - 1 (finely chopped) Green chilli - 1 (big, deseeded and chopped) Oats - 1/3 cup Salt (to taste) Ginger - 1 tsp. (grated) Oil Method: Pressure cook the plantains till 3 to 4 whistles. Cool and remove the skin. Mash the white part of plantain. Dry roast the oats for 4 minutes. Cool and powder them. In a mixing bowl, combine oats flour, mashed

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com4tag:blogger.com,1999:blog-4122405467425773186.post-47670723971321210422010-12-22T04:32:00.000-05:002010-12-22T04:32:49.072-05:00

Ingredients: Moong dal - 2 cup Raw rice - 1 cup Coriander leaves - a medium bunch Ginger - 3/4 "" Onion - 1 (sliced) Green chilli - 2 to 4 or (according to your taste) Salt (to taste) Oil Method: Soak the rice for 3 hours. Soak the moong dal for 1 hour. Chop the coriander leaves with tender stalks. Grind all except oil into a smooth dosa batter. Heat the dosa tawa and spread one ladleful of

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com2tag:blogger.com,1999:blog-4122405467425773186.post-71698382104285165042010-12-21T20:27:00.001-05:002010-12-21T20:35:39.219-05:00

Ingredients: Ridge gourd peels of 2 long ridge gourds Curry leaves - 1/4 cup Coconut - 2 tbsp. (grated) Chana dal - 2 tbsp. Garlic - 2 cloves Tamarind - a pinch Red chillies (dry) - 2 Salt (to taste) Oil To temper: Mustards seeds, cumin seeds, urad dal - 1/2 tsp. (each) Oil Method: Heat the oil in a pan and add the peels. Saute them till they are tender. Add the curry leaves, garlic, red

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com6tag:blogger.com,1999:blog-4122405467425773186.post-48084311978551006422010-12-21T10:06:00.001-05:002010-12-21T19:25:49.271-05:00

Ingredients: Basmati Rice - 2 cups Moong dal - 1/2 cup Onions - 2 ( chopped) Cinnamon - 1 stick Cloves -2 Cumin seeds - 1 tsp. Turmeric powder - 1/2 tsp. Green cardamom - 3 Kashmiri red chilli powder - 1 tsp. Potatoes - 2 (peeled and chopped) Carrots - 2 (chopped) Peas - 1/2 cup Tomato - 1 (chopped) Oil Mustard seeds - 3/4 tsp. Ginger - 1 tsp. (grated) Ghee - 1 to 2 tsp. Salt to taste Method

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com9tag:blogger.com,1999:blog-4122405467425773186.post-27722593174474644522010-12-20T09:53:00.002-05:002010-12-23T07:01:47.211-05:00

Ingredients: Chicken - 500 gm (boneless or with bone) Ginger-garlic paste - 1 tbsp. Turmeric powder - 1/2 tsp. Yogurt - 2 tbsp. Salt (to taste) Method: Marinate the chicken with ginger-garlic paste, turmeric powder, yogurt and salt as required for at least 30 minutes. If you're marinating for more than 2 hours, then keep it in the refrigerator. To saute and grind: Onion - 1 (sliced) Byadgi

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com6tag:blogger.com,1999:blog-4122405467425773186.post-37418106824831244222010-12-18T08:59:00.002-05:002010-12-18T12:58:05.650-05:00

My mom usually used to buy plum cakes from bakeries for me before I was married. The cakes were embellished with opulent decorations and the taste is simply out of the world. Then there would be a hectic rush for them in the house and my parents always felt insatiable. I wasn't aware that some of its condiments were rum/brandy. And this is the first time I'm baking a fruit cake in my life. When

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-74513061619189917532010-12-15T06:43:00.001-05:002010-12-29T00:22:29.581-05:00

Ingredients: Oats (quick-cooking) - 1 cup Rice flour - 1 cup Roasted chana dal/pottukadalai - 1/3 cup Peanuts - 1/4 cup White sesame seeds - 1 tsp. Fennel seeds - 2 tsp. Dry red chillies - 4 Curry leaves - 2 sprigs Chana dal - 2 tbsp. Salt (to taste) Oil (for deep-frying) Butter - 2 tsp. Ingredients: Dry roast the peanuts and remove the skin and keep aside. Dry roast the oats till you get a 

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com16tag:blogger.com,1999:blog-4122405467425773186.post-73754275565024564962010-12-14T06:12:00.001-05:002010-12-14T07:13:50.497-05:00

Ingredients: Oats (quick cooking) - 2 cups Jaggery - 1 cup (powdered) ( or as per taste) Moong dal - 1/4 cup Milk (low fat) - 2 cups (hot) Cardamom powder - 2 pinches Saffron strands - a pinch Ghee - 2 tsp. + 1/2 tsp. Cashews - 6 (whole) Sun-maid raisins - 10 Method: Dry roast the moong dal till a nice aroma arises. Cook them till soft and mushy. Keep aside. Dry roast the oats for 2-3

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com14tag:blogger.com,1999:blog-4122405467425773186.post-14509767189572780622010-12-12T07:02:00.001-05:002010-12-14T06:20:06.733-05:00

Ingredients: Plain flour - 120 gm Oat bran - 94 gm Bananas - 2 (large and mashed) Baking soda - 1 tsp. Baking powder - 1 tsp. Sugar - 100 gm Egg - 1 (lightly beaten) Sun-maid raisins - 3.5 tbsp. Vanilla essence - 1 tsp. Oil - 1/4 cup Method: Mix oat bran, flour, baking soda, baking powder and raisins in a bowl. In another bowl, mix egg, sugar, vanilla essence, oil and mashed bananas. Add the

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com12tag:blogger.com,1999:blog-4122405467425773186.post-84356178827057684732010-12-10T06:27:00.000-05:002010-12-10T06:27:45.644-05:00

Ingredients: Basmati rice - 2 cups Small prawns - 250 gms (peeled and deveined) Onions (small) - 3 (sliced) Garlic - 3 big cloves Ginger - 3/4 inch Green chillies - 4 (slit) Mint leaves - from a small bunch Coconut milk - 3/4 cup Fennel seeds/saunf - 1 tsp. Green cardamom - 4 Cinnamon - 1 Cloves - 2 Bay leaves - 2 Kashmiri red chilli powder - 3/4 tsp. Salt (to taste) Ghee or Oil Turmeric powder

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com11tag:blogger.com,1999:blog-4122405467425773186.post-86793656926208025032010-12-08T07:14:00.000-05:002010-12-08T07:14:55.026-05:00

Ingredients: Fresh green peas - 2 cups Onions - 2 (chopped) Garlic - 3 cloves Ginger - 1/2 inch Tomato - 1 (deseeded and chopped) Red chilli powder - 1/2 tsp. Turmeric powder - 1 pinch Coriander seeds - 1 tsp. Cumin seeds - 1 tsp. Cinnamon - 1 inch Peppercorns- 4 Cloves - 2 Grated coconut - 1/3 cup Coriander leaves - few (chopped) Salt (to taste) Oil Method: Dry roast the coconut, cumin seeds

Nandinihttp://www.blogger.com/profile/05103412216069819463noreply@blogger.com9